Comfort food isn’t just for wintertime. So here’s some plant-based summer comfort for you. Your family and friends will feel they’re getting treated like royalty when served this pasta recipe. That’s because this isn’t just any pasta dish. It’s got a decadent creaminess to it. And casarecce pasta along with stewed heirloom tomatoes and avocado squash truly make it extra special.

Avocado squash is lime-green-colored summer squash that’s named after its shape … an avocado, of course. Casarecce is a slightly twisted noodle that holds superbly onto sauces. But go ahead and try this sumptuous seasonal recipe with any other favorite pasta shape, like farfalle, gemelli, or rotini. This creamy tomato & avocado squash casarecce will be your crowning—and comforting—achievement on the dining table.

creamy tomato & avocado squash casarecce

Makes 4 servings: 1 1/2 rounded cups each

1 tablespoon extra virgin olive oil
3/4 cup finely chopped Vidalia or other sweet onion
2 large garlic cloves, minced
2 teaspoons aged balsamic vinegar
1 pound (2 large) fully-ripened heirloom or vine-ripened tomatoes, cored, seeded, and diced
1 pound (2 medium) avocado squash or zucchini, halved lengthwise, and cut crosswise into (1/3-inch-thick) slices
3/4 cup low-sodium vegetable broth
1 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
8 ounces dry whole grain casarecce or other medium-shaped pasta of choice
1/2 cup vegan heavy cream alternative
1/4 cup fresh small basil leaves

1. Heat 2 teaspoons of the oil in a stockpot or Dutch oven over medium-high heat. Add the onion and sauté until lightly caramelized, about 5 minutes. Add the garlic and sauté for 30 seconds. Add the vinegar, tomatoes, avocado squash, broth, 3/4 teaspoon of the salt, and the pepper and bring to a boil over high heat. Cover, reduce heat to medium, and simmer for 15 minutes, stirring once halfway through cooking. Uncover and cook while stirring occasionally until thickened yet still saucy, about 8 minutes more.
2. Meanwhile, cook the pasta according to package directions. Drain and toss with the remaining 1 teaspoon oil. Set aside.
3. Stir the vegan heavy cream alternative into the tomato-squash mixture and simmer for 1 minute. Stir in the pasta and remaining 1/4 teaspoon salt and simmer for 1 minute more. Adjust seasoning.
4. Transfer the pasta to a large serving bowl, sprinkle with the basil, and serve.

Per serving: 380 calories, 16g total fat, 8g saturated fat, 0g trans fat, 0mg cholesterol, 640mg sodium, 53g total carbohydrate, 7g dietary fiber, 8g sugars, 11g protein

Jackie’s Culinary Nutrition Tips!

• Instead of using a regular onion and adding processed white sugar, choose a naturally sweet onion
• Balance flavors and bring out the full-bodied flavor of the tomato with a “matching” acid, like aged balsamic vinegar
• Consider using fresh fully-ripened heirloom tomatoes when they’re in season for a fresher, more interesting flavor
• Create a more satisfying portion size with the addition of a non-starchy fresh veggie that you love, like avocado squash or zucchini
• Finish a pasta dish with a fragrant, flavorful, and, when possible, eye-appealing ingredient, like fresh basil leaves